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10 ?’s with Boulevard Haus Executive Chef Rae Rosbough

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Some people just know early what they want to be when they grow up.  As a youngster, when Rae Rosbough’s mom encouraged her to go outside and play, she found excuses to stay inside and organize the kitchen cabinets.  She says she knew it was where she belonged.  Going to high school in Miamisburg, she couldn’t wait for her junior year so she could register for the vo-tech cooking classes.  Upon graduation she headed to Johnson & Wales to pursue her culinary education in 2000.  By 2002, degree in hand she returned to Dayton and got her first job at the now defunct Mediterra.  From there she moved to Cafe Bouelvard, then to Cena for a 1 year stint, and then back to usher in the new concept of Bouelvard Haus in the Oregon District.  This month Boulevard Haus celebrates teh beginning of their third year in business.

Chef Rae was kind enough to take on our 10 questions:

What is your favorite ingredient to cook with?

whole shallots

Shallots- I love the flavor that shallots add to almost any dish hot, cold, savory and sometimes even sweet. They add so much to a dish, without overpowering it, that it may not be a single recognizable flavor, but one that blends and enhances each dish.

What ingredient do you dread?
Fillo dough- I do not care for working with is dough because it shreds, crumbles and dries out quickly…But I love to eat it!
What’s your favorite dish to make?
Duck confit- I’ve loved this dish since the first time I tasted it at Napa Valley Grille in Providence Rhode Island back in the nineties and I’ve been perfected my technique for it ever since.
What’s your favorite pig out food?
I scream, you scream, we all scream for ice cream! Any flavor anytime.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I’ve eaten at Rue Dumaine several times and have loved it! It is a comfortable environment with immaculate food and professional, friendly service. what else could you ask for?

 

What’s your best advice for home chefs?
Watch or buy the cookbook of the show America’s Test Kitchen on PBS. it is a great learning tool that takes you step by step through making delicious dishes and teaches you the science behind the techniques. I love the show and own the book. My husband, sister and brother in law, all home cooks, use it religiously as do I.
If you could invite any 4 guests to a dinner party who would they be and why?
Dinner party, who has time for that? I can’t name just 4. I’m not a very star struck person and I feel like food is a comfort and something that brings people together.

 

Who do you look up to in the industry and why?
Gordon Ramsey– I want to be a household name and a millonaire duh. He also gets to help people achieve their goals. Which is nice no matter how big of a jerk he likes to appear to be.

What do you do in the Miami Valley on a day off?

I’m a very simple person I like to hang out at home with my husband, we also enjoy hanging out in the Oregon District or during the season we love going to Dragon’s games.

Share a kitchen disaster, lucky break or other interesting story:

The crewe relaxing after work at Boulevard Haus

It seems like all disaster stories end in a lucky break, or you just make your own luck. There are so many of them, why can’t I think of one? Refrigerators going out, no dishwasher, people not showing up for their shift, power going out in mid service. convection oven down. So, so, so many but that’s life in the restaurant biz. As for a lucky break, I think that knowing that this is what I wanted to do from a young age and pursuing that dream is a lucky break! The fact that I can get up each day and make food, and enjoy what I do  for a living, and get paid for it is an amazing feeling. There are a lot of people out there that can’t say that.

New Location, More Great Wines At Brunings Wine Cellar

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Bruning’s Wine Cellar has recently moved to a new location and they are better than ever! From the exclusive and exotic wine and beer selection to private events and parties, Bruning’s can offer you and your friends an experience that is one-of-a-kind.

Bruning’s started out as clock repair shop, which soon transformed into a clock retail shop. When clockmakers began manufacturing wine cabinets and bars as well as clocks, Bruning’s wasted no time in updating their stock. Customers responded well to the new selections of wine accessories, but they wanted a little something more.

“People would jokingly ask, ‘Now are you going to help me fill it up?’” said Dan Craven, the manager of Bruning’s Wine Cellar. Craven refers to himself as the “wine and beer dude” and  was happy to take on that challenge.  So Bruning’s  opened their Wine Cellar shortly after the introduction of wine accessories, in order to give local residents a nearby place to buy “stuff you can’t get in grocery stores.”

Bruning’s Wine Cellar focuses largely on wines that are cannot be easily found in other places and come from family-owned wineries. They keep the same thought process when it comes to their beer selection, offering many beers from Europe that cannot be found at your local Kroger.

“Our niche is small, family-owned, boutique-y wineries,” said Craven.

Bruning’s Wine Cellar offers wine tastings twice a week, with an updated menu every Wednesday. Customers can typically taste 4-6 wines for $10-$20, depending on the types of wine are being offered.

“The goal of tasting is to get people to buy something new,” said Craven.

Tastings are very casual and do not require a reservation or a pre-sold ticket. They are held every Wednesday from 5-8 p.m. and every Saturday from 2-5 p.m. All wine and beer is sold at the state minimum, with a 10% discount on all cases of wine. Free delivery is available on cases of wine within a 10 mile radius.

This Saturday, Bruning’s will be offering wines from France, Spain, and Germany for $12. For more information on wine tastings and menus, or if you are interested in scheduling a private wine-tasting party, visit their website.

Bruning’s recently made their move from North Fairfield Road to 2476 Commons Boulevard in Beavercreek. They plan on celebrating this new location and kicking off the holiday season by hosting their first annual Grand Opening and Holiday Party!

On Friday, December 2nd, Bruning’s Wine Cellar will be holding their First Annual Grand Opening/Holiday Party at 8:30 p.m. Catering will be provided by Wellington Grill and three different distributors will be offering tastings of 20-25 wines. Tickets are all inclusive and cost $50. Be sure to come out and welcome Bruning’s to their new home! For tickets or more information, stop into the store or call 937-426-4950.

Roost Modern Italian: The New Kid on the Block in the Oregon District

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13hs8lz520xiogyqmpr70hmjzjeikcfaYou know what goes well with Tuesdays? Italian. More specifically, a refreshing, upscale take on traditional Italian dishes. And I can tell you the perfect place to get just that—Roost Modern Italian, a brand new restaurant opening today at 524 E. Fifth St. in the Oregon District. The owners, Dana Downs and Beth Hirschbach, had a dry run last Friday, and Dana was “beyond pleased it went so well.” This event allowed the owners to completely perfect the menu in time for their opening today. According to Dana, whom I had the pleasure of speaking with over the phone this afternoon, “you have to be a little crazy to open up a restaurant!” But this “crazy” duo seems to have a copy of the recipe for success; the ingredients consist of an original idea, a great location, and a lot of hard work and dedication.

Dana and Beth started off this journey in the food industry in 2009, when they opened their own catering business, Veritas Foods. They decided to get their name out by using a booth at the Second Street Market, but unfortunately, no booths were available so they began selling frozen Italian food. Today, Black Rooster Pasta Bar consists of two booths at the Second Street Market, where they create a variety of pastas catered to the customers’ wishes. The next rung in the ladder consisted of opening their 397844_312391075470636_1815886819_nown restaurant. And thus, Roost Modern Italian was born on this Tuesday, the fifteenth of November.

Roost? Yes, that’s correct. The rooster theme of both Black Rooster Pasta Bar and Roost Modern Italian originated from Dana’s love of Italian wine. On the foil of a bottle of Chianti Classico wine, the label includes a picture of a rooster. So from this spun the memorable and unique theme of a rooster in both eateries’ names.

Capesante in Crosta

            Why Italian, you may ask? Well, Dana spoke of having experience cooking Italian for years, but she and Beth aspired to create something unique—a modern twist on Italian. “The dishes go beyond traditional pasta and pizza,” explained Dana. Roost’s selection has been described as “refreshing” when referring to the new techniques and presentations of their cuisine. This eatery also offers an adult beverage list that was specifically selected to complement the food being served; this includes craft beers and high-class Italian wine. The owners specifically focused on featuring Italian wines connoisseurs will enjoy. And although this is considered a high-class restaurant, the prices are reasonable across the menu.

Alright—so we’ve got great cooking and beverage selection. Check. But in order to truly enjoy a venue’s selection, the dining

Sorbetto Stuffed Lemon

experience must be superb as well. This is something Dana and Beth truly understand. When I was speaking with Dana, she emphasized how Roost has a great location; the neighboring restaurant owners have been very supportive and welcoming, and Roost is in a great position to inherit a lot of foot traffic. The setting within the restaurant itself is very quaint, but “[felt] like big-city” to many attendees this past Friday. The energy within the space makes the dining area seem larger than it really is, while the inside eating scene is complemented by a great patio, which will eventually become the site of spring wine tastings. This ideal setting adds class and comfort to Roost Modern Italian, providing a great atmosphere for the enjoyment of great food.

Lastly, the recipe for success could not be complete without a lot of dedication and hard work put in by the owners. Dana described opening a restaurant as “building a concept you need people to fall in love with. In the end, it’s all you. You receive tons of help, but you have to get it off the ground exactly the way you want it while on a budget.” Dana and Beth have put in many hours preparing for this day, and soon it will all be worth it.

Black rooster statue in Chianti, Italy

“You just have to trust your gut on things.” This piece of advice Dana has acquired from her success in the food industry thus far. It has brought Beth and her to this day, a completely different world than where they were just two years prior. Roost Modern Italian is officially open for business, providing a delicious modern take on Italian dishes, while also presenting a comfortable, high quality dining setting. Roost will be accepting a few reservations (so call in quick!), while also providing catering services and gift certificates. So come join the festivities! Crack open a bottle of Italian wine and enjoy a dish, such as the Capesante in Crosta (Crusted Sea Scallops) or Arrosto alle Erbe T-Bone (Herb roasted T-Bone Steak). No matter your choice, you are sure to bite into a savory bit of unique Italian cuisine.

And in the words of Porky the Pig—“Th-th-that’s all, folks!”…But only after dessert. I’ve got my eye on the Créme Brule del Giorno.

Roost will be open Tues – Thurs for dinner from 4pm – 10pm, and stay open an hour later on Fri and Sat.  Sundays they’ll serve brunch  from 10am – 3pm, appetizers from 3-5pm and a dinner menu from 5-8pm.   They will be closed on Monday.  Call for reservations at 937.222.3100.  And yes, you can still visit them at the 2nd Street Market Thurs- Sat.

Dayton History – Carillon Park is Ringing in the Holidays!

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“Ringing in the Holidays” is an enchanting evening that will kick off the holiday season with style for a 17th year on Sat, Nov 19, from – 10 pm. Guests will be treated to live music by the Erik Augis Trio, tasty hors d’oeuvres prepared by Chef Matt Hayden  from Scratch Event Catering , delicious desserts, and specialty cocktails while giving them an opportunity to bid on auction items and purchase chances to win fabulous raffle prizes. This year’s Winter Get-Away Raffle features trips to Hilton Head Island and Lake Erie. The event also features the fourth in a series of hand painted commemorative ornaments, depicting elements from the Carousel of Dayton Innovation, by artist Melanie Haislip.

The highlight of the event is our “Dayton’s Most Delightful Dessert” contest, featuring gourmet desserts from  region’s finest chefs. Guests will be invited to sample each of the offerings throughout the evening to vote for the People’s Choice award.

AMELIA’S BISTRO – Chef Marcus Montrevic
Sugar Plum Fantasy -Molasses Marshmallow, Bacon Brittle, Caramel Macchiato Truffle

CAKE, HOPE & LOVE – Chef Shannon Teague & Connie McFarren
Mini Cupcakes – Bite sized cupcakes topped with delicious buttercream

CULP’S CAFE – Chef Jose Calzada
Rustic Hot Chocolate  – Spicy hot chocolate with cinnamon whipped cream and chocolate covered churro

THE DAYTON WOMEN’S CLUB – Chef Joseph Ragno
Holiday DuJour – Layered, spiced carrot cake with an apple cranberry chutney, accented by a cream cheese frosting

OLIVE, AN URBAN DIVE – Chef Justin Mohler
Champagne Chocolate Truffle Tart – Champagned whip cream and an almond sesame Florentine cookie decorate a chocolate truffle tart with raspberries.

As a special treat guests will be treated to a demonstration and samples of coffee using   multiple brewing methods such as the French Press, Pour Over, and more!  The Baristas of PRESS will be on hand to educate and delight with coffee facts.
Expert judges (including Dayton Dining‘s Lisa Grigsby and Superfry & the Big Ragu) as well as WDTN’s Jim Bucher and Amelia Robinson from Dayton Daily News  will award the Critic’s Choice and Best Presentation awards.

Ringing in the Holidays, presented by Liberty Savings Investment Services, Inc. & Rieck Services, is a fundraiser supporting the educational programs and conservation efforts of Dayton History, which operates Carillon Historical Park, The Archive Center, Paul Laurence Dunbar State Memorial, Patterson Homestead, Memorial Hall, Old Courthouse and Hawthorn Hill – Orville Wright’s home.  The programming of Dayton History reaches over 160,000 visitors each year

Ticket Prices are $60/Dayton History member; $75/non-member.

For more information or to purchase tickets, please call 937.293.2841 or visit www.daytonhistory.org.

CJ Chan: Embodying the True Trifecta of a Quality Dining Experience

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“CJ Chan provides delicious food with a smile and serves the best sushi in Dayton,” testified Alex DeJulius, a University of Dayton senior studying Finance and Economics, who definitely can be considered a regular at this venue since its opening last November. From the outside, it may appear like your typical take-out Chinese restaurant, but step inside their doors, and you realize this experience is anything but typical.

CJ Chan has been open for exactly one year this month. This cozy little restaurant is owned by Him Chan and Juan Zhang; I had the pleasure of sitting down with Juan this last Friday to get some behind-the-scenes perspective. The couple is very hospitable and truly cares about providing for the customer’s needs. Because of this, their restaurant focuses on three main aspects: the best selection, the in-house dining experience, and affordable prices. All three of these things bundled into one enjoyable meal makes for some pretty good eats.

ONLY THE BEST—that’s what you can expect from the selection at CJ Chan. This restaurant is both Chinese and Japanese. Juan explained to me that the name CJ Chan actually stems from this: C for Chinese, J for Japanese, and Chan for Him’s family name. In offering this dual cultured cuisine, CJ Chan stands apart from any other restaurant in the Dayton area. The couple decided their restaurant needed to offer the customer with more choice. Their menu offers over eighty dishes “ranging from the traditional Chinese favorites and innovative specialties to classic from across Asia.” The kitchen at CJ Chan also prides themselves on using only the freshest, most natural ingredients, which further enhances the quality of their selection. The menu also gives customers the option to create-your-own dish, ensuring satisfaction. Located up the hill from the University of Dayton, the owners’ choice to include beer and wine on the menu was also very intuitive. Their food—arguably the most important part of a restaurant—is only complemented by the dining atmosphere this eatery provides.

QUALITY SERVICE—CJ Chan’s in-house dining experience offers you just that, the second key to running a successful restaurant. Juan and Him didn’t want a typical Asian restaurant; they wanted to provide unbeatable service in a setting that is comfortable and enjoyable for the customer. CJ Chan is mainly a sit-in restaurant, though they do provide call-in and pick-up service for those with busy lifestyles. Okay, who am I kidding? We all have busy lifestyles nowadays, but the festive wooden furniture and Chinese and Japanese decorations that line CJ Chan’s walls, as well as the employees’ smiling faces, coax you to sit down and stay a while; and believe you me, you won’t regret it. When I had the chance to sample some of CJ Chan’s selection, I was amazed at how quickly the food was brought to our table. The presentation, by no means, looked rushed, either. Their timely service, as well as accommodating staff make you feel at ease and satisfied, which quite frankly makes it a lot easier to truly enjoy their food. Sure, it may be nice to go to a fast-food restaurant where you can get your grub and go, but those restaurants only care about that one thing: fast service. Wouldn’t it be more worth your time and money to be able to have timely service at a restaurant where the quality of their cuisine is just as important as the time it takes for your meal to be placed in front of you?

AFFORDABLE PRICES—The last of the trifecta embodied at CJ Chan. The owners wanted their customers to be fully satisfied, and this really wouldn’t be possible if they were being offered the best service and best food, but their wallets were still being torn to shreds. So CJ Chan focuses on providing affordable prices for quality meals. Juan emphasized how they specifically focused on making sushi affordable, it being something that many people love but can’t afford to eat on a regular basis. For busy families and the average poor college student, CJ Chan’s prices won’t rob your piggy bank and the food and service will be more than worthy of the price.

As is expected of any business, competition is present for CJ Chan, but “within this first year, the business has been pretty good,” explained Juan. As the word spreads about the whole package this cozy eatery is offering, their consumer base continues to grow. Juan mentioned how they are hoping to expand their restaurant to include the next door property sometime next year; this would offer more dining space for customers and allow their kitchen to grow as well. I’m excited to watch the size of this restaurant grow in the upcoming years, but it is questionable if it is even possible for CJ Chan’s physical size to match the size of the amount of care that truly goes into this business.

Many say, “Good things happen in three’s.” This holds true for CJ Chan, but the only true way to understand the excellence of this trifecta is through experience. So next time you’re craving Asian cuisine, stop on in and stay awhile. They are located conveniently on Wilmington Avenue, and their healthy, affordable Chinese and Japanese concoctions are sure to put a smile on your face and keep some green in your pocket.

In the words of my wise father—“That’s all I got to say, and I’m stickin’ to it!”

CJ Chan is located at 536 Wilmington Ave Dayton OH 45420.

Share the Harvest Dinner to Benefit Aullwood

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Greenfire Bistro in Tipp City  is hosting it’s annual buffet dinner to benefit the Aullwood Audubon Center and Farm.

The buffet will feature Aullwood Audubon Farm’s healthy meats — free range organically certified chicken and turkey and all natural, hormone-free beef . Greenfire will donate 20% of all sales, including alcohol, to support Aullwood’s education programs for children. A raffle with wonderful wines and other items will also benefit Aullwood.

The dinner will feature a Salad of Mixed Greens with marinated grilled chicken breast in a light Dijon vinaigrette; Beef with Fresh Basil and Mint Spring Rolls and Honey-Soy Dipping Sauce; Traditional Roast Turkey with Garlic-Mashed Potatoes and Gravy; fresh vegetables; cranberry relish; Roast Pork Tenderloin with Ginger-Plum Crust finished with a Hoisin-Mirin sSuce and served with lightly stir-fried wild mushrooms; Cider Poached Pears and Buttermilk Cake topped with Vanilla Crème Fraiche.*

 The buffet, which starts at 6:30pm on Wed, Nov 16th is $30 per person, which does not include drinks or tip.  Up to 50 reservations will be taken.  You may RSVP to the Greenfire Bistro by calling 667-6664.
The restaurant is located just off I 75 at  exit 68, at 965 W. Main St.

 

 

Psst…Over Here. I Have Some Yuengling…

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It's Heeeeeeeeere...

You have no doubt at this point seen a billboard or a bus with a sign proclaiming Yuengling is coming in fall of 2011. You may have even had a pint of it if you go to one of the many places that offers it on tap, like the Oregon Express, Archer’s Tavern, or Bullwinkle’s. Maybe you have heard the excited whispers of some of your beer loving friends discussing how much they could not wait for it to come to Dayton. And all of them have a friend, family member, friend of a friend, or some runner who brings them a case of Yuengling any time they visit one of the thirteen states it is currently on sale in. The stories make it sound like Yuengling is a banned substance in the state of Ohio, and there is a stiff penalty for possession.

Yuengling does not need to be sold in dark alleys by seedy people. It is one of the better examples of an American lager that is available, and up until this year, Ohio was not one of the thirteen states that you could buy it in. You had to go to Pennsylvania or West Virginia to buy it, as it was mainly sold along the east coast and the South. The company is based in Pottsville, PA, about sixty miles northeast of Harrisburg, and is America’s oldest continuously run brewery. It is also a small brewery, producing two million barrels of beer in a year for the first time in 2010. To put that in perspective, Budweiser produces over one hundred million barrels of beer a year, and has been doing so since the late 90’s. They are very passionate about the product they produce, and will not sell it in an area unless they know they can support the demand for it. That happened in 1996, when they pulled out sales from other states because of too much demand. That is also the company’s main reason for taking so long to get to Ohio. We love our beer, and they were concerned they would not be able to meet demand. In some ways, they were right; Dayton is getting bottled product mid-November because Columbus and Cleveland bought quite a bit more beer than was expected. Cleveland alone bought double what the company projected. In some areas it was triple.

Beer and ice cream...a natural fit.

Yuengling began as a small company in a small town in Pottsville in 1829, when German immigrant David Yuengling started the Eagle Brewery. That brewery burned down in 1831, but David quickly rebuilt it, and kept producing beer. In 1873, when his son Frederick joined the company, he changed the name to D.G. Yuengling and Son. When David passed away in 1899, the brewery was thriving. It was doing so well that Prohibition could not stop it. When the country dried out for thirteen years after the passage of the Eighteenth Amendment, Frederick did two things. The first was starting to brew “near beer” from their Pottsville plant, the only alcoholic beverage that was still legally allowed to be produced in the United States. It was a .5% beer by volume, the equivalent of O’Douls or Sharp’s. Their other venture to help them through was to start producing ice cream. Yes, really. They produced ice cream until 1981, when they finally closed the dairy they opened across the street from their plant. On the day Prohibition was repealed, President Franklin D. Roosevelt received a shipment of Winner Beer from the Yuengling plant as a thank you. This was curious, because the beer takes about three weeks to brew.

The company hummed along nicely, until the 1970’s, when the boom in commercial and mass produced beers came and wiped out or bought up all of the competition. The highlight of that era happened during America’s bicentennial year if 1976; Yuengling became officially registered as America’s Oldest Brewery. Yuengling had a solid base in its home county of Schuykill, and was able to survive nicely on just what the locals were buying. This was not good enough for Dick Yuengling, who took over the company in 1985. He immediately reintroduced the very popular lager that had not been brewed in decades. The beer itself is an amber or copper color, and a little sweeter than the traditional lager. The malt notes assert themselves a little more than the bitter of the hops. The hops add a little bit of a citrus flavor, but it is very, very light. His timing was excellent, as the craft beer movement was just beginning, and people were drifting away from Budweiser and Miller to look for other beers. That beer is the beacon that we are all drawn to, and is part of the reason Yuengling is enjoying a boom. It has been growing in leaps and bounds since he took over, adding several new breweries to expand their distribution area, choosing their path of expansion carefully. Yuengling now accounts for about 1% of beer sales in the United States. They grow slowly, from state to state, to preserve the quality of the beer. This business that has been going since 1829, and the whole family is committed to continuing that tradition. As Jennifer Yuengling, Dick’s daughter, once put it in a story for The Morning Call “This is our family history and there’s no other family in the world that can claim what we have.”

Where it all began.

What will the future hold for Yuengling in Ohio, now that bars have it on tap and stores will soon have bottles to take home? Will it hurt the demand of Yuengling, since part of its popularity was its scarcity in the state? Listening to people discuss it, the opinion seems to be mixed. People who were familiar with the brew before it was widely available are excited that they can now go out and get it on tap, or bring home a six pack of it. People who had not tried it before are a bit more puzzled. They do not see what all of the hype was about, and have consigned it to the pack with other lager beers. Maybe the hype has hurt the spread a little, raising the bar a little too high for the Pennsylvania lager. Its rabid fan base will make sure that they keep the beer popular in Dayton, and the bars that have it now are making sure people know about it. The bars that have it on tap have benefitted from the initial release at the end of October. Next week, retailers and bars that have it by the bottle will see people coming in and buying out the available stock, checking out this beer with the almost contraband reputation to it. Cheers!

Buckeye Vodka Nabs Gold Medal In National Tasting

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The Beverage Testing Institute (BTI) awarded a Gold Medal to Buckeye Vodka this week. The tasting occurred in BTI’s Tasting Room in Chicago, IL, on November 1, 2011.

Buckeye Vodka actually received two awards. The first was a Gold Medal with an “Exceptional” rating, earning 92 points out of 100 on BTI’s rating scale, as well as a “Best Buy” award, indicating it to be of extraordinary value. Buckeye Vodka is priced under $20 per 750ml bottle across the state. In its review, the BTI praised Buckeye Vodka as “an exceptional smooth and clean vodka for every application.”
“The Buckeye Vodka family could not be happier with the rating,” said Jim Finke, CEO of Crystal Spirits LLC. He continued, “Our team spent countless hours perfecting Buckeye Vodka and to get national recognition for our Ohio brand is just wonderful.”

Finke hopes the Gold Medal will translate into continued success as far as sales are concerned. Last week, the company reported that sales during its first six months of operations tripled expectations. Buckeye Vodka sold 2,000 cases of product between April and October, contributing nearly $500,000 to the Ohio economy.  “We certainly welcome the “Exceptional” rating from BTI and expect it will resonate with Ohio consumers who have not yet tried Buckeye Vodka,” said Robinson C. Cooper, Vice President and General Manager of Southern Wine and Spirits of Ohio, distributor of Buckeye Vodka. He added, “We intend to promote Buckeye Vodka as a gold standard for spirits crafted in Ohio.”  Finke also believes Ohioans will take notice, saying, “The Gold Medal proves that people here in the heartland know good vodka. Our fans have served as our most important ambassadors, consistently promoting and endorsing Buckeye Vodka aone of the best vodkas they’ve tasted. Now, they’ve been proven right.”

The BTI recruits a panel of industry experts to award its annual ratings. The panel blindly tastes each spirit in a controlled environment under identical circumstances. The ratings are then determined by a statistical method relying on the mode, or most frequent score, instead of the mean, the average score. The BTI credits this method for creating ratings closer to the panelists’ true feelings and reducing the
impact of maverick scores.

Buckeye Vodka was one of three Ohio vodka brands receiving Gold Medals from the BTI, the others being Crav Spirits of Avon Lake and Middle West Spirits of Columbus.
About Buckeye Vodka:
Capping its first batch by hand in spring, 2011, Buckeye Vodka is a family-owned artisanal vodka company with a vision of bringing an ultra-premium vodka to consumers at a price that reflects Ohioan sensibilities. Handcrafted in the rolling hills of the Miami Valley, Buckeye Vodka utilizes water sourced from The Crystal Water Company, which has been supplying the Miami Valley with a better water option
since 1919. Its state-of-the-art distillation process ensures an extraordinary purity and exceptional taste. We invite you to make Buckeye Vodka part of your next great Ohio celebration. To learn more, visit us online at www.BuckeyeVodka.com.

Homemade Deliciousness and Genuine Care: The Perfect Recipe

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The warmth of the sun’s rays kissing my cheek, the smell of homemade goodness embracing me as I push open the entryway, and the friendly smile of the woman behind the counter all contribute to my gentle coaxing into this cozy shop in the middle of Oakwood. This woman, Theresa as I will come to know her, is the owner of Ashley’s Pastry Shop, and located all around her is heaven on earth—homemade pastries.

Now, I’ve always been blessed with a very intense sweet tooth (…or is it a curse?), so as you can imagine I was more than overjoyed to have the chance to “do my homework”, as we shall say, in order to write this article. But it wasn’t only the sweet treats that will bring me back to this bakery in the future; it’s also the people. The friendly environment and observable relationship between their customers and workers contribute to the little shop’s homey character. I felt like I wasn’t just another dime in the bucket, but an actual person whom they were excited to treat with the most satisfying treat possible. Once I arrived, Theresa very kindly offered me her most recommended pastry—a cheese Danish—which I can honestly say is the best I have ever tasted. It didn’t have that pre-packaged quality we have all experienced when biting into a mass-produced name-brand goodie. This Danish was the real deal. And shortly after I found out exactly what the secret is to the decadent sweets made exclusively in house at Ashley’s Pastry Shop.

The owners, Greg and Theresa Hammons opened this shop twenty-nine years ago and named the bakery after their first daughter. Greg’s family had owned bakeries throughout his life and when the opportunity arose for the Hammons to open their own in Oakwood on Park Avenue, they jumped at the chance. “It has allowed us to bake, be creative, and show our passion for the love of baking, while being part of the community,” explained Theresa. And over the years, this cute little shop has definitely become sewn into the fabric of the community. Ashley’s Pastry Shop now supplies many surrounding restaurants with pastries, such as the delicious bread at The Pine Club and Old Hickory Bar-B-Que. Ashley’s also gives all of their unsold bakery items to Catholic Social Services daily. This bakery may be little, but it has the biggest heart. When I spoke to Theresa, she emphasized how she believed we all have an obligation to give back to the community: “it is much better for a lot of people to do little things, because when it comes down to it, we may not have the means, time, or talent to do one big thing if we wait.” And let me tell you, these gifts that Ashley’s is giving to deserving charities and non-profit clubs are no little thing—a lot of time and effort goes into each pastry made in their kitchen.

Ashley’s Pastry Shop is very fortunate to have a great group of employees, most of them considered family now after being together over twenty-five years. A crew comes in at 11 o’clock each night and begins to bake for the next day. There are no cake mixes or prepackaged crescents behind those kitchen doors. Every item in their display cases and every wedding cake that appears on that couple’s special day are baked from scratch on site. Now that’s an amazing, and delicious, feat. Ashley’s is one of the few remaining bakeries that offer such a large homemade selection, ranging from Danishes to cookies to wedding cakes to donuts—anything catered to the customer’s desire. That’s another wonderful thing about this quaint, cozy shop; they are more than willing to work with the customer to fill any need, just itching for the opportunity to put their creativity to use. They are truly at your service, and trust me, you really can’t go wrong with any pastry you choose.

So next time you have a special occasion, or maybe you need something sweet to brighten your day, or hey, maybe it’s just a Tuesday, I highly recommend meandering over to Ashley’s Pastry Shop.  You could have the pleasure of sinking your teeth into a sand-tart cookie—a classic favorite that was actually shipped to three different coasts just last Friday! Or you could start your morning off right with a breakfast treat, like their cheese pocket (I know…I’m getting hungry, too). With the season being fall, Ashley’s is also featuring a lot of homemade pumpkin pastries. I assure you whichever you end up choosing will be pristine and truly a treat. Really, your taste buds might not be able to take the deprivation much longer, which is truly what it is considered if you haven’t yet savored a pastry from Ashley’s. It’s homemade goodness away from home, baked with love and care, and probably even a hug if that’s what the customer needs.

Doesn’t it just make you feel all warm and fuzzy inside?

Ashley’s Pastry Shop
21 Park Avenue
Dayton, OH 45419
937.293.1719

Hours
Tuesday-Friday 7:00 AM – 6:00 PM
Saturday  7:00 AM – 5:00 PM
Sunday-Monday  Closed

Chains Roll Out Freebies and Discounts for Veterans

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On Veterans Day, national chains honor the hometown heroes by providing them with discounts or a free meal. For most of these deals companies require some form of military ID – including a U.S. Uniform Services ID Card (active/reserve/retired), Current Leave and Earnings Statement (LES), Photograph in uniform, be wearing uniform (if your service permits), Veterans Organization Card (e.g., American Legion and VFW), DD214, discharge paperwork, or other form of identification.  If you know of any I’ve missed, please add in the comment section.

 

 

Applebee’s
Free meal – Nov. 11
Applies to: Veterans and active-duty military personnel
For the third year, Applebee’s offers a special dine-in-only menu for Veterans Day

Champ’s
Free Burger- Nov 11 – dine in only
Applies to: Veterans and active-duty military personnel

Chili’s
Free meal – Nov. 11
Applies to: Active duty and veterans
Chili’s is offering a choice of one of six meals on a dine-in-only basis. Beverages and gratuity not included.

Denny’s
Free Grand Slam breakfast – Nov. 11
Applies to: Active military or veterans
Available only at participating locations.

Golden Corral
Free meal – 5 p.m. to 9 p.m., Nov. 14
Applies to: Active military, veterans, National Guard or Reserves
The 10th annual Golden Corral Military Appreciation dinner will be held at all Golden Corral Restaurants nationwide.

Hooters
10 free wings (Drink purchase required) – all day, Nov. 11
Applies to: Active duty and veterans
Offer valid only at participating Hooters.
Krispy Kreme
Free doughnut – Nov. 11
Applies to: Active duty and veterans
Available only at participating Krispy Kreme stores.
McCormick & Schmick’s Seafood Restaurants
Free lunch or dinner entrée – Nov 13
Applies to: Veterans
This is the 13th Annual Veteran’s Appreciation Event at McCormick & Schmick’s.

Olive Garden
Free lunch or dinner entrée
Applies to: Veterans and active-duty military
Outback Steakhouse
Bloomin’ Onion and Coke – Nov. 7 to 11
Applies to: Veterans and active-duty military

Smashburger
Free fries- choose  Smashfries, or Sweet Potato Fries. No purchase is necessary.
Applies to: Veterans and active-duty military

Spaghetti Warehouse
11-cents meal with coupon – Nov. 11
Applies to: Everyone
Print the coupon here and get a serving of lasagna, spaghetti and meatballs, or any original recipe spaghetti entree for just 11 cents.

SUBWAY
Free six-inch sub – Nov. 11
Applies to: Veterans
SUBWAY restaurants are franchises, so this offer may not be available everywhere.

Texas Roadhouse
Free lunch – 11 a.m. to 2 p.m., Nov. 11
Applies to: Veterans and active duty military
Dine-in only.

TGI Fridays
Buy an entrée and get a second entrée free – Nov. 11
Applies to: Active duty military and veterans

Tim Hortons
Free donut – Nov. 11
Applies to: Veterans

UNO Chicago Grill
19.43% discount on food and non-alcoholic drinks – Nov. 11
Applies to: Veterans

Preview Night for Dayton’s Newest Coffee Shop!

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Ghostlight Coffee, Dayton’s newest independent coffeehouse will be offering an opportunity to preview the coffeehouse, the espresso, coffee & tea menus, and the delicious Thistle Confections artisan baked goods. The Preview night is scheduled for Wed, Nov 9th from 7-8:30pm.

ACT I – Espresso beverage of your choice, paired with Dark Chocolate & Salted Caramel Layer Cake with Fudge Buttercream

ACT II – Pour-Over Coffee Bar selection paired with a Pumpkin & Spiced Latte Whoopie Pie

ACT III – Rishi Tea Selection or Rishi Masala Chai Latte paired with Masala Chai Cupcake with Vanilla Bean Swiss Meringue

ENCORE – Chocolate Nightcap (non-alcoholic)

Ghostlight Coffee is pleased to offer organic & fair-trade coffees from three outstanding micro-roasters, including Sunergos (Louisville), Vienna (Maryville, TN) & MadCap (Grand Rapids).  Additionally, the coffeehouse will feature award-winning Rishi Teas & Chai, luxurious dark cocoa from Cacao Barry and artisan flavor syrups (such as “Madagascar Vanilla,” “Fig Vanilla Black Pepper,” & “Cardamon Rose Water”) by Melissa Yen’s Jo Snow Syrups.

$12 per person.  Limited seating available, reserve your spot today!  Contact Shane at [email protected].  Last we heard this was almost full!

Ghostlight Coffee is located at 1201 Wayne Avenue (at Clover Street), in Dayton’s Historic South Park neighborhood.  Off-street parking is available behind the building, with additional parking along Theobald Court.

Think Pink

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Yeah, that IS quite a few cocktails in front of you

In 1998, HBO brought something to the small screen that had a far reaching impact on the pantheon of great television shows. “Sex and the City” was an audience and critical hit, winning seven Emmys and eight Golden Globes in its six year run (and providing the title to this article). It has also spawned two movies (possibly a third), and a diverse following across the country. It also brought a relatively young cocktail into the spotlight, one that was barely a decade old when the show was introduced. It is what Carrie Bradshaw and her friends started drinking towards the beginning of the second season, but tapered off towards the end. Near the end of the series,  Miranda asked Carrie “Why did we ever stop drinking these?” Carrie’s answer was, of course, “Because everyone else started!” That now iconic pink drink is known far and wide as the Cosmopolitan.

The flavor profile of the Cosmopolitan (or a Cosmo for short) came from an older cocktail, the Harpoon. The Harpoon, which is where many have attributed the paternity of the drink, came from a marketing campaign conceived by Ocean Spray. During the 60’s, Ocean Spray was looking for other ways to market their cranberry juice cocktail. They came up with a series of several drinks, some of them stuck (the Sea Breeze is one they offered as a premade drink) and some did not (the Firecracker was cranberry mixed with Canadian whiskey. All they were missing was apple pucker to make a Washington Apple). The Harpoon was a drink made with vodka and cranberry juice, with a splash of lime juice thrown in for good measure. It was quite close to where the drink eventually ended up just a few decades later.

Just a little pink...

The Cosmopolitan itself is a relatively new drink. As with most drinks, it has quite a few people claiming that their bar was the place that it was invented. One account has the drink being created at a steak house in Minnesota in the 1970’s. Many bar and cocktail historians believe it may have been created by the gay community in Provincetown, MA, which is in Ocean Spray’s back yard. Another account has the drink created in the same era in San Francisco, being a well received drink in some of the more upscale bars of that city that were tended by John Caine. The most popular story for the creation of the Cosmo is that that it was created in the mid-80’s by a bartender named Cheryl Cook. She worked in Miami, and noticed that the martini craze had come back. However, people did not actually like the flavor of the classic cocktail; they just wanted to be seen holding the glass. She created a cocktail that tasted better as well as having a brighter, look-at-me color to it. Initially, she used citrus vodka (a test version of Absolut Citron), a splash of triple sec, a hint of Rose’s lime juice, and “just enough cranberry to make it pink”. The drink travelled very well, spreading from San Francisco to New York in an era when there was no Internet or cocktail databases to make it easy.

By the late 90’s, the cocktail had slid backwards a little, going from the color of pink lemonade to more of a ruby color, and the citrus vodka had been replaced by regular vodka. It needed a bit of a touch up, and cocktail expert Dale DeGroff was the right man for the job. Dale revived the cocktail at The Rainbow Room in New York by adding the citrus vodka back into the mix, and substituting out the lower quality processed lime juice and triple sec with fresh squeezed lime juice and Cointreau, a high quality orange liqueur. With a room like that showcasing the drink, it was just a matter of time before stars were seen sipping it, and it started to take off in popularity. A picture in the New Yorker with the caption “Madonna drinks Cosmopolitans at the Grammy after party, Rainbow Room, New York” certainly helped the drink’s popularity. With Sex and the City showcasing it a few years later, it was well on its way to becoming an icon in the pantheon on great cocktails.

The Cosmo, due to its pink color and prominence in Sex and the City, has a reputation as a ladies drink. Do not let the pleasant taste and soft color fool you; it is a cocktail that still packs a punch. The lime juice and the cranberry juice add a little color and enhance the citrusy flavor of the vodka, but that is all. The rest of the cocktail is, like any other martini, alcohol. It has a lovely, fresh flavor, and tastes light enough to enjoy several. If you have not tried this gem, you should give it a look. Imbibe magazine notes, when naming this one of their Top 25 Most Influential Cocktails of the Twentieth Century, that this cocktail is perfect for someone looking for something “pretty, potent, and tasty”. I am not sure Carrie Bradshaw could have summed it up and better. Cheers!

Cosmopolitan

1 1/2 oz. citrus vodka
1/2 oz. Cointreau (or triple sec)
3/4 oz. fresh lime juice
1/4 oz. cranberry juice

Combine the ingredients in a shaker and fill it with ice. Shake well and strain into a chilled martini glass. Garnish with a lime wedge.

Jimmie’s Last Call

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The iconic ceiling at Jimmie's Cornerstone

Last call…

(And… Soon…Welcome HOME)

Last Call at Jimmie’s Cornerstone Bar and Grille… and all that history at Brown and Wyoming!

Last Call for Jimmie and sons, and the whole wonderful gang of friendly wait staff, cooks and… who knows… a coupla’ ghosts and goblins who show up ONLY at Hallowe’en… Las Call at Jimmie’s Cornerstone Bar and Grille is… well, Hallowe’en. October 31st. The “evening and “morning” before” All Saints Day.

Get your drinks and food one more time… before… silence falls at Brown and Wyoming.

That silence… that’s gonna be… Well, complicated.

For Jimmie and Sue Brandell and their sons Nick and Jason… Well. For them it’s been a sort of virtual second home: dad Jimmie shows up at 5:30 a.m. or so (that, of course, won’t change in the NEW home) and maybe leaving at… Gosh: a visitor to the “Bar and Grille” will find Jimmie still around at 5:00 or 6:00 or… whenever he can lead. And that ALSO won’t be changing. Wife Sue helps out with — well, handles, in lots of ways — things like radio/TV advertising, wine selections and… WeeElks football players, too. Oh: and the “real” home, too.

Plus saying “hello” to old friends while she walks to a meeting about… things like radio/TV advertising, wine selections. Oh: and let’s not forget making sure Jimmie, Jason and Nick are happy, too.

The “total family effort” is what it takes to keep me ‘n’ you and all the rest of his steady customers. In this “high tech” world we’re getting used to, there’s now “double click” to get a hamburger just right or get the “french” in the potato fries on the tables. For all of us folks waiting for the “just right” burger or the hot from the deep fryer…

Hmmm… If we’re on a tight schedule to get back to work, we might be just a “tad” annoyed. For Jimmie and company and for the whole rest of the “food industry” getting it out of the kitchen and on the tables in just… business as usual.

But last call. Last call: like we said: that’s complicated. All that silence that’ll never end, even as what was once the home of good food, good company, some music and that weird, weird ceiling that you had to know about to even look up at it… Well, the next noises that will come from that building after last call will be the sounds of workers taking that building apart so that all that wonderful activity… the good food, good company, loud music and all… That will gone.

Something will turn in to… Nothing. No patio. No pool tables or posters on the wall, no “band stand” doubling as an elevated eating area when the music ends.

And Jimmie’s Cornerstone Bar and Gille and all that history beginning in 1868 when liquor was first tipped and from the 1930’s when it was “Stoecklein Cafe and many other bar/restaurants) will be gone. (Oh: and if you’re reading this and remembering the “1001 Club” or any others, just add your memory to the “Comments section” of this website!)

So back to that “virtual home” concept. Jimmie lives at the “Bar and Grille” probably a bit more than he gets to relax at this “real” home. Oh: and another thing about that “virtual” home? Talk to Jimmie and Sue and you get to hear the stories of pratfalls involving hidden accesses to the basement for beer and such, stories of tiny couches that offered a night’s sleep to Jimmie… And on and on and on.

Again: it has been sort of the family’s virtual home. For the record, for the past seven years. Coming to an end on Hallowe’en…

So, finally: NEXT.

“First Call: In the Company of Heroes.”

Yep: Ladder 11. A whole new place… a place for new memories to begin… A place with old memories, by the way, and we will begin to learn about those. About those heroes, too. And if you can contribute a story or two… or THREE… about the days when it was “just” the firehouse at Brown and Wyoming: well, add those to the “Comments Section” as well.

So now we’re here at “Last Call” and soon…

First Call.

See you there.

FoodAdventures Dives Into Papi’s by the Lake

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What do you get when you cross an abandoned school gymnasium in the Waynesville/Harveysburg area and a veteran of butcher of 40 years.  No, this is not the plot of a bad horror movie, but an incredibly unique restaurant called Papi’s by the Lake.  Located near Caesar’s Creek, as in salad, this “everything from scratch” restaurant is located in the antique, sauerkraut and Renaissance Festival mecca of the world.   Food Adventures will now think of good food when we hear the words Waynesville or Harveysburg.

For the past couple of months, our friend Kim has been telling us that we have to come to Papi’s by the Lake, and try their homemade food.  She would know, Kim works there as a waitress.  We finally decided to take the plunge and dive into the lake.   So, we got into our cars to find out where the heck Harveysburg is located.  Eventually, we found our way to the restaurant, which is near the Caesars Creek bridge.

Yes, This Restaurant is in a School Gymnasium !

When we pulled up to the restaurant we gasped.  This was not like any place we have ever seen.  The modest handmade sign, guarded the entry to an old abandoned high school gymnasium.  We noticed immediately that the parking lot was packed with customers.  We knew at this moment we were in for a seriously good Food Adventure!  As we walked in, to our surprise the restaurant and kitchen were inside the gym!  We strolled into the gym like the King and Queen of the prom (please post your comment on who you think the Queen would be).  We were greeted by an antique moonshine still, that to our dismay was not in operation.  Our friend Kim took us to our table, and introduced us to owner Mike “Papi” Hatfield, who promised us a great homecooked meal.  “Papi'” explained to us that he was a former butcher for 40 years, and after cooking at various festival booths, he decided to open his own place.  The city of Harveysburg welcomed the new restaurant with open arms.

Why the name Papi’s?  Because his grandchildren call him Papi, and let us tell you, this restaurant has a family feel to it.   Some of the friendly workers are family members, and the patrons are as jovial as the staff.  We interacted with various customers and staff alike, and not one person was offended by us, in fact they all participated in our Food Adventure.

First we were given a basket of hot, homemade dinner rolls drizzled with butter, that would have made Paula Deen proud.  As or food arrived Papi explained he likes to serve large salads since his homecooked meals can sometimes take a few extra minutes to prepare.   We enjoyed our salad under the basketball nets and scoreboard, and out came the parade of entrees.

Keep in mind we only ordered 2 dinners, salmon and a cheeseburger.  Those meals were followed by samples of fried shrimp, a pulled pork sandwich, and a grilled butterflied porkchop. The large piece of lemon pepper salmon was cooked to perfection, and would rival any restaurant.  Ragu went the more casual route and tried the cheeseburger, which Papi’s himself ground in the back from black angus top rounds.   Ragu was again for murdering the hamburger with condiments, and he even involved Papi in the argument.  If the school was still in function, Papi would have given Ragu detention for sauce violations.  Ragu also enjoyed the freshly cut fries that were sliced and cooked minutes earlier.

The couple of fried shrimp we had were good, but you will have to ask our waitress how they were, as she sat down at our table and ate most of them.   Papi’s also offers chilled shrimp cocktail with his own homemade cocktail sauce.  This was a great treat.

Their Burgers are Ground Fresh Daily From Black Angus Rounds

The “sample” porkchop we received compliments of Papi, was a huge butterflied chop, that carnivore we dug into. and left his baked potato unfinished.   Not only was this dish good, but Papi’s pulled pork sandwich was incredible and we would put it up against any BBQ in the Dayton area.

As we talked with Mr. Hatfield, we walked up to the kitchen carving area, which was located near the visitors bench.  They had incredible looking prime rib, large grilled steaks, carved whole turkeys, and whole roasted chickens coming out of the kitchen.  Their chicken is never frozen, they use a local bakery for their bread, and they buy local produce whenever they can.  The staff told us every Thursday is sausage gravy night with Papi’s own hand ground sausage gravy.

The front of the kitchen and cashier area is a table display of homemade desserts.  Papi’s wife, Lynne, makes the pies and cakes from scratch.  They had berry pies, pumpkin pies, carrot cake and our favorite, the peanut butter cake.  This peanut butter cake is one of the greatest creations known to man.  An already stuffed Food Adventure Crew still could not stop eating this rich cake, and it made Lynne smile.

This Peanu Butter Cake Made From Scratch is Legendary

For those penny pinchers, you will like Papi’s as well.  Every item on the menu is under $10 except the nightly specials which are around $15.  For homemade, fresh from scratch meals, it is a great deal.

Papi’s on the Lake is a perfect example of why we do Food Adventures.   People need to know about good places like this.  This is a mom and pop place in a friendly small town, that is a hidden secret.  Papi’s by the Lake is a one of a kind, home cooking restaurant.  Whether you are near Caesars Creek for  the day, or live a good 20 minutes away, this place is definitely worth a visit.  Do not be put off by the fact it is in a high school gym, in fact it give Papi’s its charm.  It has personality, and substance.  Papi promised us a great home cooked meal, and he delivered.  We would gladly go back to this eatery in a heartbeat.  As for the restaurant in a gymnasium, Papi scored a slam dunk on this one.  Light up the scoreboard!

Visit FOOD ADVENTURES on FACEBOOK by clicking here.  “Like” us to become an official fan !

Comment below, have you been to Papi’s on the Lake?  What did you think?

 

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/Papis By The Lake/]

Halloween Spirits

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Happy Halloween!

On Monday, the kids will go out and bring home candy by the bucket full. They will run around all of Dayton, princesses and heroes, having a good time and asking us all for tricks and treats.

Adults are allowed to have a good time for this holiday as well. Some adults have already had a great time dressing up for Masquerage (Editor’s note:  Brian managed the bars there this year), and if they missed that grand soiree, they have the Hauntfest to look forward to this weekend. While you are bouncing around the Oregon District, or at home throwing a party of you own, try offering (or asking for) these more adult candy treats. Some of these candy-based cocktails have multiple recipes, so the simplest recipe was used whenever possible. Also, specific brands of liquor have been removed unless that particular liquor’s flavor is required for the drink. Let’s begin with the fact that it is fall, and this is the best time of year for caramel covered apples.

Caramel Apple Martini

1 oz. tequila
1/2 oz. butterscotch schnapps
1 oz. apple cider
1 tsp fresh lemon juice

Shake vigorously with ice and strain into martini glass. Garnish with Apple Slice

Fall also brings bags and bags of candy corn. Some people love it (that would be me), and some people who don’t. Either way, it makes a tasty little shot.

Candy Corn Shot

1 part Licor 43® liqueur
1 part orange curacao liqueur
1 part cream

Carefully layer on top of each other to resemble the halloween candy. Lay down a layer of Licor 43 on the bottom of a shot glass. Then, over the back of a spoon, add the layer of orange curacao. On top, add the layer of cream (not milk. Milk does not layer all that well.)

While you are in a layering-candy-shots mood, here is another one for you to try out.

Bailey’s Chocolate Cherry

1/2 oz grenadine
1/2 oz coffee liqueur
1/2 oz Irish cream
Pour a layer of grenadine at the bottom of a shot glass. Then, over the back of a spoon to disperse and control the pour, add a layer of coffee liqueur. Finally, layer the Irish cream on top.

It is apparent you can use Peeps for anything. Even as the basis for, and garnish of, a sweet martini.

Peeping Halloween Martini

Scary for so many reasons

1 oz. milk
1 oz. vanilla vodka
1/2 oz. white crème de cacao
1 Halloween Marshmallow Peep

Pour the milk, vodka, and crème de cocoa into a mixing glass with ice in it. Shake vigorously and pour into a chilled martini glass. Use the Peep as a garnish

There are plenty of delicious candy bars out there, and good bartenders across the country have been trying to recreate them in liquid form for many years. Fortunately, they have been very successful going about it.

Liquid Snickers

1 oz. dark crème de cacao
1/2 oz. Irish cream
1/2 oz. Frangelico
1/2 oz. light cream

Pour the crème de cacao, Irish cream, and Frangelico over ice in an old-fashioned or other taller glass. Top with the light cream, give it a stir, and enjoy.

Almond Joy

1/2 oz. coconut rum
1 oz. amaretto
1 oz. crème de cacao
2 oz. cream

Fill a mixing glass with ice, add all of the ingredients. Shake, then strain it into a highball glass filled with ice.

Candy is dandy, but liquor is quicker. -Ogden Nash

Butterfinger

1 1/2 oz. butterscotch schnapps
1 1/2 oz. Irish cream
2 parts milk

Fill glass with ice. Pour Butterscotch Schnapps and Bailey’s into the glass. Fill with Milk. Shake. Serve with sip straw.

Milky Way Martini

2 oz vanilla vodka
2 oz chocolate liqueur
1 oz Irish cream

Fill a mixing glass with ice, add all of the ingredients. Stir it up and serve in a chilled cocktail glass without ice.

Tootsie Roll

2 oz. coffee liqueur
2 oz. orange juice

I know how it reads. Pour the coffee liqueur over ice in a shorter glass. Fill the rest of the glass with the orange juice. Believe it or not, it will taste like a Tootsie Roll.

Peppermint Patty

1 oz. crème de menthe
1 oz. crème de cacao
Splash of vanilla vodka or vanilla schnapps

Fill a mixing glass with ice, add the ingredients. Shake it up, and pour it over ice in a short glass.

With an array of cocktails like that for your weekend, you should have no shortage of shots, martinis, and other liquid confections for your guests or your travels this holiday weekend. However, the phrase we hear is “TRICK or treat”. If you are feeling a little feisty, or are looking to play a trick on someone who has been particularly mischievous, here is a little something that is not sweet. Not a treat in the least.

The Graveyard

1 oz. hot sauce
1 oz. tequila
Lemon lime soda

Pour the hot sauce and tequila over ice. Fill the rest of the glass with lemon lime soda. Stir a little, and then serve to your unsuspecting victim.

Cheers!

Murder on The Menu every Monday

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Looking for a fun and mysterious way to spend your Halloween evening? Dress up in your best Halloween costume and head to Dayton’s Spaghetti Warehouse to enjoy Mayhem & Mystery’s hilarious and interactive dinner theater show.  Guests will enjoy a full meal while getting involved in a spooky yet humorous murder mystery that is sure to entertain family members of all ages.

Mayhem & Mystery is an Ohio-based acting company that was founded about 12 years ago. The actors perform an improv show while guests enjoy a salad, a main course, and dessert. It is a very interactive experience – actors never break character, even while having individual conversations with the audience members. The audience participates in games and contests throughout the show and are asked to solve the murder mystery at the end. Three winners are chosen and each receives a certificate and a prize. Each show is themed for the season and runs for two months, allowing time for six different productions each year. It is now operated by Tamra and Jerry Francis, who have been with the company since it began. Tamra and Jerry write all the scripts themselves while also participating in the shows, and rotate the rest of the cast between four or five actors.

“We’ve never repeated a script,” says Tamra.

I attended the Halloween-themed show entitled “Costume Carousing,” where guests were invited to Morana Toggery’s annual costume party and encouraged to wear their Halloween costumes. We were seated at long tables in a back room, giving a true party-like atmosphere to the experience.

Guests were enjoying their salad when a tall woman dressed entirely in black entered the room and welcomed all of us to her Halloween costume party. Morana Toggery, continued on to introduce herself and inform us about her dark family history and hidden family fortune. We were soon joined by her neighbor, Dolorous Peacock, who wasted no time in showing us her dark and dry sense of humor and love for all things eerie and weird. A loud, obnoxious woman entered the party, belting out country tunes and introducing herself to everyone as Ethel Mae Chatman. The actors bantered back and forth with each other and with the crowd, decorating each table and guest with cobwebs and dust in order to set the Halloween mood. Morana’s husband – a tall, Frankenstein look-alike named Frank – joined the party and provided endless comic relief with his corny jokes and loud, entertaining demeanor.

After introducing themselves to the audience, the actors exited while dinner was served. The cast returned later and wasted no time in making the guests feel right at home – guests were chosen at random to participate in games such as a costume contest, and were constantly interacting with the actors. The dark and witty humor entertained the audience and kept us laughing throughout our meal, while also introducing a mysterious storyline and prepping the audience for what was to come. The actors played off each other and the guests, bouncing back and forth from well-rehearsed lines to on-the-spot jokes and conversations. I do not want to give away the end of the show, but as is custom for Mayhem & Mystery, one of the actors was “murdered” and guests were asked to solve the crime. I was one of the three winners for the night! I received a Comedic Criminology certificate signed by the cast and a free ticket to attend another show later this year.

“It’s a part time fun job and hobby,” says Tamra. “It’s still a production, we still have a script, but it’s a different show every night.” All shows are written to be family friendly, and audience members of all ages are welcome.

The next Costume Carousing Halloween-themed show is on October 31st at 7 p.m., at the Spaghetti Warehouse in downtown Dayton. The cost of a ticket is $25.95 and covers the meal and the show. Mayhem & Mystery perform their shows in Dayton on Monday and Friday nights and perform in Columbus on Tuesdays. They perform these public shows and also at hotels, catering companies, and corporate events.

The holiday show, Forties Yuletide Frolics, will begin on November 7th and run through New Year’s Eve. Tamra says the holiday show is her favorite show of the year, and the cast puts in a little something special for the show on New Year’s Eve. Wednesday night performances at the Dayton Spaghetti Warehouse are added in December, but Tamra warned me that tickets sell out quickly during this time, so hurry and make your reservations while they’re still available!

If you’re interested in booking Mayhem & Mystery for an event, attending a show, or auditioning for the cast, contact Tamra Francis at [email protected] or check out the website at www.mayhemmystery.com.